okay here is my summer ratoto recipe It’s super simple to prep and it is one of my favorite vegetarian dishes Let’s cook Okay firstly place a large non-stick sauté pan on the stove Add a knob of butter and leave it to melt over a medium heat Then add 100 g of chopped onions I like to use frozen onions to make it even easier Then fry for about 5 minutes Next take 150 g of rsotto rice add it to the pan and stir it into the onions Do this remaining over a medium heat for 1 minute Next pour in 100 milllers of white wine and stir for a further 1 minute whilst remaining over a medium heat again Once the wine’s all been absorbed by the rice get some boiling water and top the pan up so the rice is just covered Crumble in one vegetable stock cube Then stir everything together until everything’s combined And now leave the rice to simmer nice and gently for 20 minutes And remember to keep topping the water up if needed to keep the rice just covered And after 20 minutes of simmering stop topping the pan up with water so the rice starts to become nice and thick And then we’ll add the rest of our ingredients So that includes 50 g of chopped sundried tomatoes 50 g of grated Parmesan cheese and 25 g of butter Then stir all these ingredients into the rice until combined and the cheese and butter have melted in nicely Then chop up a handful of fresh basil Add it to the pan and stir that in as well And then simply serve straight away And this recipe tastes great served with homemade garlic bread Find this and loads more delicious recipes in the Junior Explorer’s Complete Cookbook And you can buy a copy of the Junior Explorers Complete Cookbook by clicking on the link in my profile
Dining and Cooking